The clay terrain and temperate climate of northern
Tuscany favor the cultivation of olive trees that produce some of the
best oils in the world. That is why Blue Rock sourced cuttings directly
from Fattoria Bernadrdini, one of the world's greatest producers in
Lucca, Italy: to bring you oils unlike any other produced in California.
Our Blue Rock olive oil is produced from a field blend of 4 Tuscan varieties; Leccino, Frantoio, Muarino and Pendolino.
The
olives are harvested by hand in the fall. They are pressed the day they
are picked with a traditional Italian mill to emphasize the richness
inherent in the fruit. We bottle in small batches throughout the year,
with the unbottled oil stored under argon gas to keep it fresh. Unlike
wine, olive oil is best the minute is it pressed. Our oil is rich and
creamy with a garden-fresh aroma and a blast of pepper in the finish. A
sediment is both welcomed and expected as it is bottled unfiltered in
order to retain its pundgent personality.
Use as a substitute for butter with bread. It is also a great condiment for fish, poultry, and vegetables.
Blue Rock Olive Oil from Kenneth Kahn on Vimeo.
Average Rating: (From 2 Reviews):
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Delicious
From Anonymous of San Francisco, California on .
Competes with the very best oil from Sicily I’ve ever had.
Olive Oil
From Steve Paul of Bellaire, Texas on .
Excellent balanced flavor. We use it in everything from salad dressings to sautéed items.
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Our Estate trees were sourced from cuttings in Lucca
Italy from one of the world's greatest producers, Fattoria Bernardini.
There are four varietrals: Leccino, Frantoio, Maurino and Pendolino,
planted at a ratio of 50%, 25%, 15% and 10% respectively. Importantly,
these are specific clones of each of those four varietals, which helps
to explain why our oil tastes different than other California oils
produced from the same varietals. While each has distinct flavors, we
made the decision to plant them as a field blend, following the
time-tested approach used in Tuscany.
This oil is creamy and rich
and then with a blast of pepper in the finish! There should be a slight
haze and possibly some sediment as well. Do not be concerned as this is
only natural because our oil is bottled unfiltered within 2 weeks of
harvest. Unlike our wines, our olive oil should be enjoyed as fresh as
possible in order to appreciate the complete dimension of flavors. The
pepper is appreciated in Italy where fine oils are used for bread or for
drizzling on fish and pasta rather than greens. However, the pepper
will diminish within 6 months if not desired.
Very limited. Only 150 cases of 375ml bottles were produced.
